Soft and Chewy Butterscotch Snickerdoodles

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 3 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cream of tartar
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1 3.5 oz. package Vanilla pudding mix

• Dairy

  • 1/2 cup Butter, unsalted

• Desserts

  • 1 1/2 cup Butterscotch chips

Found on crunchycreamysweet.com

Description

Directions

• Preheat oven to 350 degrees F.
• Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
• In a large mixing bowl, cream butter with an electric mixer for 30 seconds.
• Add both sugars and cream until light and fluffy, about 2 minutes.
• Add egg and vanilla and mix on low just until incorporated.
• In another mixing bowl, whisk together the dry ingredients (flour, pudding mix, baking soda, cream of tartar, salt and cinnamon).
• Add the dry ingredients to the wet ingredients and stir just few times. Add half of the butterscotch chips, reserving the rest for placing on top of cookie dough balls. Mix until all flour mixture is incorporated.
• Mix sugar and cinnamon in a small bowl.
• Scoop the dough with a medium cookie scoop (1 and 1/2 tablespoon size). Roll each scoop in the cinnamon sugar mixture. Place on a cookie sheet. Place few chips on the ball, pressing gently.
• Bake the cookies for 8 to 10 minutes (my magic number was 9). Cool cookies for at least 10 minutes on the cookie sheet. Transfer onto a cooling rack.
• Store in an air tight container for up to 5 days.